Eggplant, Roman Style (Melanzane alla Romana)

This is a common lunch dish in Rome and it is simply a quick and easy form of Eggplant Parmesan. It is nice for a party because you can make it ahead and pop it into an oven at the last minute. The eggplants are sliced 1/3 inch thick and salted. Allow to drain in a colander for 1/2 hour. Rinse with water and pat dry with paper towels. Pan-brown the slices on both sides, in a little olive oil. Arrange on a baking sheet. Brown a bit of hamburger, along with some chopped yellow onion, crushed garlic, and salt and pepper. Place a bit of the cooked meat on top of each eggplant slice. Top with a bit of Italian Tomato Sauce along with a sprinkle of grated Parmesan or Romano cheese. Place a slice of mozzarella cheese on top of each and sprinkle with a it of oregano. Bake in a 375 degree oven until all is hot and bubbly. You may wish to broil at the last minute, thus browning the cheese.